Tear and share baked camembert in bread

This is a super easy to make dish, plus it’s absolutely perfect for sharing, has plenty of wow factor and takes next to no time to prepare!

I round loaf – sourdough, rye, brown or white (about 400-500g, a large loaf) – any will do.

250g whole Camembert
3-4 garlic cloves
Few sprigs of thyme leaves
Sprig of rosemary
2 Tablespoons white wine (optional)
2 Tablespoons runny honey
3 Tablespoons Olive oil

Preheat the oven to gas 4, 180°C, fan 160°C.

Easy cheesy tear and share Camembert baked in bread

Slice off the top of the loaf (like a lid). Cut a round hole in the middle of the loaf, deep enough to pop the whole round of Camembert in. Keep the cut pieces of bread to one side.

Score the top of the bread across the top.

Unwrap the Camembert and place in the hole in the bread, then pierce the top of the cheese all over with the tip of a knife. Place on a baking sheet.

Mix the garlic and olive oil and pour over the cheese and into the scores of the loaf. Push the thyme and rosemary into the holes in the cheese. Pour the wine over the cheese and drizzle the honey over the cheese and bread.

Tear the remaining pieces of bread (from step 1) into chunks. Scatter on the baking tray and drizzle with olive oil.

Bake for 20-25 minutes, until the bread is golden and toasted and the cheese is melted and scrumptiously gooey.

Slice the bread from the outside in and use the crispy croutons for dipping into the cheese.